Avarekalu Upma (Karnataka Style Avarekai Upittu)

Avarekalu Upma served on a plate garnished with fresh coconut and cilantro

5 from 2 votes

Avarekalu Upma (Karnataka Style Avarekai Upittu)

Karnataka Style Avarekai Upma Recipe is a popular breakfast dish in Karnataka. The main ingredient added to this recipe is the avarekalu beans to make it crunchy and taste to the whole dish.

Course Breakfast

Cuisine Karnataka, South Indian

Keyword avarekalu upma, breakfast recipe, healthy, karnataka style, upma, vegan

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 132kcal

Author Bhavana Patil

Ingredients

measuring cup used 1 cup = 250 ml
½ cup sooji rava/semolina ( i used bansi rava)
1 medium onion finely chopped
¾ or 1 cup avarekai (surti papdi lilva) (boiled and cooked in salted water)
1 teaspoon vangi bath powder ( i used MTR brand)
½ teaspoon mustard seeds
½ teaspoon cumin/jeera seeds
½ teaspoon split urad dal
1 green chili slit lengthwise
1 sprig curry leaves
a pinch hing/asafoetida
¼ teaspoon turmeric powder(haldi)
½ teaspoon sugar (optional)
2-3 tablespoons oil
1.5 cup water
2 tablespoons coriander leaves
2 tablespoons grated coconut
1 tablespoon lime juice
salt as per taste

Instructions

Dry roast Rava in a Kadai until it turns golden brown and the raw smell disappears. Keep aside.
Cook avarekai with salt in boiling water until it turns soft and keeps aside. I used frozen avarekai, so I boiled for just 5 minutes.
Heat oil in Kadai. Add mustard seeds, jeera, urad dal, hing, curry leaves, green chili, saute for 30 secs.
Next, add the chopped onions and fry till it turns light brown.
Add boiled avarekai, salt, turmeric powder, vangi bath powder, and cook for 2-3 minutes.
Now add 1.5 cups of water to the onions. After the water starts boiling, add roasted rava little by little and continuously stir to avoid lumps.
Cook covered for about 2-3 mins on medium-low flame. Add lime juice, coriander leaves, grated coconut, and mix well.
Remove from stove and serve hot.

Notes

Do not burn the Rava while roasting it. Keep the flame medium and stir it constantly.
Fresh avarekalu tastes much better than frozen once.
For variations, you can use bombay/chiroti rava (white-colored sooji)
If you dont have vangibath powder then replace it with rasam powder or (red chili powder + coriander powder) or you can completely avoid it.
Add more green chilies If you like spicy upma.
Rava to water ratio should be 3:1 for soft and yummy upma.
Tastes the best when served hot or warm.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition